Goi Cuon (Vietnamese Salad Rolls)

To work with rice paper, you'll need a large bowl of warm water, 2 barely damp cloths and a dry towel. These rolls can be prepared in advance and kept chilled, cover with a damp cloth, for several hours. You could also add meat to the rolls and use basil in addition to the other herbs.

Soak noodles in warm water 15 minutes. Drain. Bring one quart water to a boil and drop in noodles. Cook 2 minutes, separating noodles. Drain and rinse with cold water. Drain well before using.

In small bowl combine shredded carrot and sugar and let stand 10 minutes.

Work with one sheet of rice paper at a time. (Keep remaining sheets covered with a barely damp cloth to prevent curling.) Immerse rice paper in warm water, quickly remove and place on dry towel. It will soften within seconds.

Drain the carrots. Lay one piece lettuce on bottom third of softened rice paper. On lettuce place 1 tablespoon noodles, 1 tablespoon each shredded carrot and bean sprouts and a few mint leaves.

Roll paper up halfway, and then fold sides of paper over the filling. Lay 2 shrimp halves, cut side down, along the edge of the cylinder and place several cilantro leaves along the shrimp. Finish rolling into a cylinder. Place rolls on a plate, covered with a lightly dampened cloth, as you assemble the remaining rolls.

Pour dipping sauce into small bowls and sprinkle chopped peanuts over sauce. Dip rolls in sauce.

For Nuoc Cham (Vietnamese Dipping Sauce): This sauce may be prepared a day in advance; if so, cover and chill. Remove from refrigerator an hour before serving.

Combine all ingredients in blender or food processor and process 30 seconds. Cover until ready to serve.

Serve at room temperature.

For Nuoc Leo (Vietnamese Peanut Sauce): In small saucepan, heat oil over medium heat. Saute garlic, chile paste and tomato paste until garlic is golden, about 30 seconds. Add broth, sugar, peanut butter and hoisin and whisk until smooth. Bring to boil, reduce heat and simmer 3 minutes.

Serve warm or at room temperature. Before serving, garnish with ground peanuts and sliced chiles.